Chicken Tikka Skewers

Name: Chicken Tikka Skewers
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 2½ lb (1130 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch (4 cm) pieces; ¾ cup (185 g) full-fat plain yogurt, at room temperature, not Greek-style thick; 5 cloves (15 g) garlic cloves, finely grated or minced; 1½ tbsp (15 g) fresh ginger, peeled and finely grated; 3 tbsp (45 ml) fresh lemon juice, strained; 1½ tbsp (9 g) garam masala; 2 tsp (4 g) ground cumin; 2 tsp (5 g) Kashmiri chili powder or sweet paprika; ½ tsp (1½ g) ground turmeric; 2 tsp (8 g) kosher salt, Diamond Crystal; use 1½ tsp if using Morton; 2 tbsp (30 ml) neutral oil such as avocado or canola; 2 tbsp (28 g) unsalted butter, melted; ¼ cup (10 g) fresh cilantro, roughly chopped; 1 whole (100 g) lemon, cut into 6 wedges

From the MyKitchenBank Kitchen

Juicy chicken thighs marinated in tangy yogurt, garlic, ginger, lemon and warm spices, then grilled or broiled until lightly charred at the edges. Serve with naan, rice or a crisp onion salad.

Prep: 25 min
Cook: 14 min
Wait: 4 hr 10 min
Total: 4 hr 49 min
Makes: 12 skewers (6 servings, 2 skewers each)

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Ingredients

6 servings

For the chicken
2½ lb (1130 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch (4 cm) pieces
For the marinade
¾ cup (185 g) full-fat plain yogurt, at room temperature, not Greek-style thick
5 cloves (15 g) garlic cloves, finely grated or minced
1½ tbsp (15 g) fresh ginger, peeled and finely grated
3 tbsp (45 ml) fresh lemon juice, strained
1½ tbsp (9 g) garam masala
2 tsp (4 g) ground cumin
2 tsp (5 g) Kashmiri chili powder or sweet paprika
½ tsp (1.5 g) ground turmeric
2 tsp (8 g) kosher salt, Diamond Crystal; use 1½ tsp if using Morton
2 tbsp (30 ml) neutral oil such as avocado or canola
To finish
2 tbsp (28 g) unsalted butter, melted
¼ cup (10 g) fresh cilantro, roughly chopped
1 whole (100 g) lemon, cut into 6 wedges

Equipment (6)

Large mixing bowl
12 metal skewers or 12 wooden skewers (10–12 inch / 25–30 cm), soaked 30 minutes
Grill, or a broiler with a rimmed baking sheet (18×13-inch / 46×33 cm) and wire rack
Instant-read thermometer
Small bowl and pastry brush
Aluminum foil (for broiler method)

Steps

Before you start

Marinate for at least 4 hours, ideally overnight (up to 18 hours). Longer than 24 hours makes the chicken mushy because of the lemon juice.
If using wooden skewers, soak them in water for 30 minutes before threading.
Use full-fat plain yogurt; low-fat yogurt is watery and won't cling to the chicken.
Chicken must reach 165°F (74°C) in the thickest piece; use an instant-read thermometer.

1
Cut the chicken
- Pat the chicken thighs dry with paper towels.
- Trim any large pieces of fat and cut the thighs into even 1½-inch (4 cm) pieces.
- Place in a large bowl.
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Ready when: Pieces are roughly the same size so they cook evenly.
Tip: Don't cut pieces smaller than 1 inch or they will dry out before they char.
2
Mix the marinade
- In a medium bowl, whisk together the yogurt, garlic, ginger, lemon juice, garam masala, cumin, paprika, turmeric, salt and oil until completely smooth and evenly orange-red.
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Ready when: No streaks of spice or lumps of yogurt remain.
3
Marinate the chicken
- Pour the marinade over the chicken and toss with your hands or a spatula until every piece is thickly coated.
- Cover and refrigerate at least 4 hours, or up to 18 hours, stirring once halfway if you remember.
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Ready when: Chicken is evenly coated and the marinade clings thickly.
Tip: Don't marinate longer than 24 hours; the acid turns the texture mealy.
4
Thread the skewers
- Take the chicken out of the fridge 20 minutes before cooking.
- Thread 5–6 pieces onto each of 12 skewers, pressing the pieces snugly together but not crushing them.
- Leave a 1-inch (2.5 cm) handle bare.
- Scrape off excess marinade only if it is dripping in clumps; a thick coating is good.
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Ready when: Each skewer holds about 3½ oz (100 g) chicken and the pieces don't spin.
Tip: Threading through the thicker part of each piece keeps it from spinning when turned.
5
Heat the grill or broilerOven 500°F / 260°C
- Grill: heat a grill to medium-high (about 450°F / 230°C) and oil the grates.
- Broiler: line a rimmed baking sheet with foil, set a wire rack on top, arrange the skewers on the rack, and position an oven rack 5–6 inches (13–15 cm) from the broiler element.
- Heat the broiler on high (500°F / 260°C) for 5 minutes.
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Ready when: Grill grates are too hot to hold your hand over for more than 3 seconds.
Tip: Wrap the exposed ends of wooden skewers in foil to stop them burning.
6
Cook the first sideOven 500°F / 260°C
- Place the skewers on the grill, or slide the baking sheet under the broiler.
- Cook 6 minutes without moving, until the underside is browned with charred spots and releases easily.
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Ready when: Edges are browned with dark flecks and the chicken lifts without sticking.
Tip: If the marinade flares up on the grill, move skewers to a cooler spot briefly.
7
Turn and finishOven 500°F / 260°C
- Turn the skewers over and cook another 5–7 minutes, turning once more if the other sides need color, until the chicken is browned and its thickest piece reads 165°F (74°C) on an instant-read thermometer.
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Ready when: Juices run clear and the thickest piece reads 165°F (74°C).
Tip: Thighs are forgiving; 175°F (80°C) is still juicy, but don't go much beyond.
8
Brush with butter
- Brush the hot skewers with the melted butter right when they come off the heat.
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Ready when: Chicken looks glossy.
9
Rest and serve
- Rest the skewers on a platter 5 minutes.
- Scatter with chopped cilantro and serve with lemon wedges for squeezing.
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Ready when: Chicken is hot but no longer steaming heavily.

Good to know

Tips

Thighs stay juicy and forgiving; breast works but is easier to overcook.
Salt in the marinade seasons the meat deeply, so don't skip it.
For more char, finish the skewers over the hottest part of the grill for 30 seconds per side.
Alternate chicken with red onion and bell pepper chunks for a fuller skewer, adding about 2 minutes to cooking.

Make ahead

Marinate the chicken up to 18 hours ahead and keep covered in the fridge. Skewers can be threaded up to 8 hours ahead, covered in the fridge.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight up to 4 days. Freezer: up to 3 months, cooled and wrapped well. Reheat in a 350°F (175°C) oven for 10–12 minutes (from frozen, 18–20 minutes) until hot to 165°F (74°C), or in a skillet over medium heat with a splash of water.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut slightly larger (2-inch pieces) and cook to 165°F (74°C) exactly; it dries out faster.
full-fat plain yogurt → Greek yogurt thinned with 1 tbsp water per ¼ cup. Use ¾ cup (185 g) of the thinned mixture.
Kashmiri chili powder or sweet paprika → ¾ tsp cayenne plus 1¼ tsp sweet paprika. Gives more heat; Kashmiri chili is milder and redder.
unsalted butter → ghee or neutral oil. Ghee adds a more traditional nutty flavor.